Deviled Eggs with Dill and Smoked Paprika

Place eggs in a saucepan and cover with water. Bring to a boil remove from heat and let eggs stand in hot water for 10 to 12 minutes.

While eggs are cooking combine mayonnaise relish dill mustard salt and pepper in a medium mixing bowl.

Remove eggs from hot water cool under cold running water and peel. Halve eggs lengthwise; remove yolks and add to mayonnaise mixture. Mix well. Scoop mixture into a piping bag or plastic baggie. Place in the refrigerator until more firm 10 to 15 minutes.

Pipe the chilled mixture into the emptied and halved eggs. Sprinkle paprika on top of each egg. Serve immediately or refrigerate for up to 7 days.